Pistachio Cream Tart

Pistachio Cream Tart

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Calories: 2218


  • 8 oz rich shortcrust pastry
  • 2 oz pistachio nuts without shells
  • 2 oz candied citron
  • 1/2 pint milk
  • 1/4 pint double cream
  • juice of 1 lemon
  • 2 drops green food colouring
  • 2 eggs
  • 3 oz sugar
  • butter


  • Roll out the pastry and line a deep flan tin. Bake blind for 15 minutes at 200°C, 400°F, mark 6.
  • Beat the eggs and sugar together until stiff and creamy.
  • Warm the milk. Add the milk to the egg mixture in a steady stream, stirring carefully.
  • Add the lemon juice and green food colouring. The green needs to be a gentle tint to enhance the colour of the pistachio nuts and citron, not a bright viridian.
  • Stir in the cream and add the nuts and sliced citron.
  • Pour the mixture into the flan case. Dot with small pieces of butter.
  • Turn down the oven to 150°C, 300°F, mark 2 and cook until the custard is set, for about 40 minutes.
  • Serve cold.
Calories: 2218 kcal
Carbohydrates: 292 g
Protein: 50 g
Fat: 100g
Saturated Fat: 41 g
Trans Fat: 1 g
Cholesterol: 513 mg
Sodium: 1426 mg
Potassium: 1454 mg
Fiber: 14 g
Sugar: 150 g
Vitamin A: 2867 IU
Vitamin C: 61 mg
Calcium: 517 mg
Iron: 12 mg
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